We LOVE Creme Brûlée in this house, so we knew it was inevitable to try a chocolate version.
We are here to tell you that today’s Chocolate Creme Brûlée is silky, rich, and topped with that signature crackly sugar lid, making it chocolate lover’s dream dessert. And the best part? This dessert is way more simple than you’d think.
This smooth chocolate custard bakes gently in a water bath, chills to perfection, and finishes with a caramelized sugar top that shatters with every spoon tap. If you love fancy but simple chocolate desserts, be sure to try our Chocolate Mousse and Chocolate Lava Cake.
Why we think you’ll love it:
- Fancy + Easy. Restaurant style results with simple, reliable steps.
- Great make ahead. Chill and torch just before serving.
- Crowd pleaser. Individual ramekins feel fancy and fun.
Chocolate Creme Brûlée Ingredients
- Egg yolks (7 large, room temperature): Create a rich, silky custard base that sets creamy and smooth.
- Sugar (½ cup): Sweetens the custard and helps it bake with a tender, velvety texture.
- Vanilla extract (1 ½ teaspoons): Adds warm bakery aroma that rounds out the chocolate.
- Heavy whipping cream (1 1/2 cups): Provides richness and ultra creamy mouthfeel.
- Half-and-half (1 cup): Lightens the cream slightly so the custard sets just right.
- Mini semi sweet chips (1 cup, room temp): Melt quickly into the warm cream for deep chocolate flavor without graininess.
- Salt (dash): Enhances and sharpens the chocolate notes.
- Sugar (for topping): Sprinkled on chilled custards and caramelized to a thin, glassy crust that cracks beautifully.
How to Make Chocolate Creme Brûlée
Preheat the oven to 350°F.
In a large bowl, beat the egg yolks, sugar, and vanilla, until smooth.
In a medium pot over medium heat, add heavy cream and half and half and cook (stirring occasionally) until bubbles form around the sides of the pan. Remove from heat. Add the chocolate chips and salt and stir until melted and smooth.
Pour a small amount of the hot chocolate cream into the egg yolk mixture and quickly whisk until combined. Repeat until the cream mixture is all mixed in.
Strain this mixture through a sieve into a large bowl with a pouring spot. Discard any chunks in the sieve. Pour the custard mixture between 6 (6-ounce) ramekins.
Place the ramekins in a large baking dish, and fill the dish with hot water to about halfway up the sides of the ramekins.
Bake for 36 – 42 minutes, or until the custard only jiggles slightly when shaken. Remove from the oven and let cool in the water bath for 15 minutes, then move to the refrigerator to cool completely (for at least 4 hours.
After the custard has cooled, sprinkle 1 teaspoon of sugar evenly over the top of each custard. Using a small creme brulee torch, hold the flame about 2 inches above custard surface and rotate it slowly in small circles until sugar is evenly caramelized.
Kristyn’s Recipe Tips
- Temper the mixture slowly. Whisking in hot cream a little at a time so yolks do not scramble.
- Don’t Skip this step! Strain the custard before baking for the smoothest texture.
- Do not over-bake. Bake until the edges are set and the center jiggles slightly. Over-baking leads to a curdled texture.
- Chill at least 4 hours, up to 2 days. Add sugar and torch just before serving for the best crackly top.
- If you do not have a torch, place ramekins under a hot broiler, watch closely, rotate for even caramelization, then chill 10 minutes to reset the custard.
Chocolate Creme Brulee Recipe
Equipment
Video
Ingredients
- 7 large egg yolks, room temperature
- ½ cup sugar
- 1½ teaspoons vanilla extract
- 1½ cups heavy whipping cream
- 1 cup half-and-half
- 1 cup mini semi-sweet chips, room temperature
- dash of salt
- sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, beat the egg yolks, sugar, and vanilla, until smooth.
- In a medium pot over medium heat, add heavy cream and half and half and cook (stirring occasionally) until bubbles form around the sides of the pan. Remove from heat. Add the chocolate chips and stir until melted and smooth.
- Pour a small amount of the hot chocolate cream into the egg yolk mixture and quickly whisk until combined. Repeat until the cream mixture is all mixed in.
- Strain this mixture through a sieve into a large bowl with a pouring spot. Discard any chunks in the sieve. Pour the custard mixture between 6 (6-ounce) ramekins.
- Place the ramekins in a large baking dish, and fill the dish with hot water to about halfway up the sides of the ramekins.
- Bake for 36 – 42 minutes, or until the custard only jiggles slightly when shaken. Remove from the oven and let cool in the water bath for 15 minutes, then move to the refrigerator to cool completely (for at least 4 hours).
- After the custard has cooled, sprinkle 1 teaspoon of sugar evenly over the top of each custard. Using a small creme brulee torch, hold the flame about 2 inches above custard surface and rotate it slowly in small circles until sugar is evenly caramelized.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
A bain-marie (water bath) helps the custard cook evenly. Without one, it will take a more rubbery texture with a cracked surface.
Store in the refrigerator for up to 2 days. Add sugar and torch just before serving for the best crackly top.
More Like This
Fancy Desserts
Sticky Toffee Pudding
1 hr 50 mins
Chocolate Lava Cake
23 mins
Panna Cotta Recipe
4 hrs 10 mins
The Best Creme Brûlée Recipe
50 mins
